French Crullers are my family’s favourite donut. We ask for them by name every time we happen to stop for donuts. Unfortunately, they are often sold out. It seems, we aren’t the only ones who love them!
Not sure you know what a cruller IS? Well, it is a fluted, ring-shapped donut. What makes it special is that it is made with chioux pastry. When it is fried, it puffs up light and airy. It truly has a different taste and texture than any other donut. They are so yummy!
I never realized that they were something that were doable at home. Now I’ll never have to worry about the donut shoppe running out before we get there. This recipe makes 12 delicious crullers that you can fry up fresh whenever you want. I can see these becoming a “must make” in my house.
French Crullers are our very favourite donut. I had no idea they could be made so easily at home.
- Begin by heating the butter, water, sugar and salt over medium to high heat until boiling. Immediately add the sifted flour and stir until a dough begins to form. Continue stirring for 3 - 5 minutes, until a coating begins to form in the bottom of the pan.
- Transfer your partial dough to the mixer. Mix on low for about 1 minute before beginning to add eggs. If mixture is too hot, eggs will scramble. Add eggs one at a time, scraping the bowl in between, until the mixture is glossy and holds a “pinch”. Place the batter into the piping bag.
- Cut 12 squares of parchment paper, about 4x4 inches. Pipe the mixture onto these in a circular motion. Move piped crullers to the freezer for 10 minutes while you heat your oil to 350.
- When oil is hot and crullers have rested for 10 minutes, place crullers one at a time into the oil, parchment side up. The parchment should slide off the cruller, dropping it into the oil. Don’t panic if the paper touches the oil, just fish it out. Cook for 2-3 minutes on each side, turning once.
- Move Crullers to a wire rack to drain, glaze while still warm or coat in powdered sugar.